Week 1: July 22

Garlicky Chicken, Watermelon & Feta Salad, Corn on the Cob
Used: 3/4 of watermelon, basil, corn, garlic from a previous box

The garlicky chicken was super easy and delicious. The marinade is from Eating Well magazine, one of my favorite sources for recipes. It is a small magazine in Charlotte, VT. Here is the recipe.

The Watermelon & Feta Salad is easy and delicious. Cut up watermelon into pieces, add slices or crumbles of feta, and sliced basil. Squeeze the juice of one lime over the top.

Corn on the cob, boiled 10 minutes, slathered in butter. Yum!

Week 1: July 21

Marco's Summer Pasta and Tomato Salad with Fresh Mozzarella, Basil, and Arugula
Used: several tomatoes, two yellow onions, one zucchini


My friend Marco showed me how to make this pasta when we were studying abroad in Spain. He talked about this recipe as though all Italians knew about 'summer pasta,' but who knows...You chop up and sauté onions and zucchini in olive oil and white wine until they're very soft. Beat one or two eggs (depending on how much pasta you make), and when your pasta is cooked, mix the veggies, the egg, and some parmesan cheese into the pasta. The egg cooks against the hot pasta. It's light and delicious!




The tomato salad is pretty self-explanatory, just throw it all in a bowl with some balsamic vinaigrette. I have recently discovered local fresh mozzarella by Belfiore Cheese Company in Berkeley. It's creamy and delicious.

Week 1: July 20: What's in the box?

In this week's veggie box:

- 1/2 watermelon
- 9 tomatoes
- 4 yellow onions
- 3 zucchini
- 1 Armenian cucumber

- 2 lbs. of new potatoes

- bunch of basil

- 3 peaches

- 1 plum

I love our veggie box in the summer, mostly because I could eat insalata caprese all day every day. Summer veggies are so easily prepared and eaten; many of these things are best on their own or with a pinch of salt and pepper.